The amount of Fishes and Shellfishes that contain 1100 mg of α-Linolenic acid
(11 - 20)
920 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
×
1.2
352 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
×
3.1
221 mg
(per 150 g edible portion)
Pacific saury (raw)
×
5
136 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
×
8.1
153 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
×
7.2
143 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
×
7.7
56 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
×
19.6
137 mg
(per 130 g edible portion)
Pacific saury (baked)
×
8
11 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
×
100
1008 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
×
1.1
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